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Arguably the Veneto's most famous wine, Amarone is a rich, powerful red made in the hills just beyond the walls of the lovely city of Verona. It is actually a sub-category of Valpolicella, and starts its life in the vineyards of that zone. Once the grapes are harvested (Corvina, Rondinella, and Molinara being the principal varieties), the bunches deemed perfect enough to become Recioto are set aside to be taken to a well-ventilated upper room of the winery to be dried on bamboo canes or straw mats. Vigilance is necessary the first 10 or so days to ensure that any moldy
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Arguably the Veneto's most famous wine, Amarone is a rich, powerful red made in the hills just beyond the walls of the lovely city of Verona. It is actually a sub-category of Valpolicella, and starts its life in the vineyards of that zone. Once the grapes are harvested (Corvina, Rondinella, and Molinara being the principal varieties), the bunches deemed perfect enough to become Recioto are set aside to be taken to a well-ventilated upper room of the winery to be dried on bamboo canes or straw mats. Vigilance is necessary the first 10 or so days to ensure that any moldy grapes are tossed (a bit of "noble" rot, or botrytis, is allowed). The drying process continues for several months, and then in winter (when it's especially difficult, no less) fermentation is initiated. Some wineries stop the fermentation when a desired level of residual sugar is reached; others let nature take its course. When the result includes a noticeable degree of sweetness, the wine is labeled Recioto della Valpolicella.
If, on the other hand, the end product is dry or very close to it, it gets called Recioto della Valpolicella Amarone. Since winemakers in the Veneto leave a bit of wiggle room in the definition of "dry," some Amarones are truly bone dry, and others are slightly sweet.
Amarone is admittedly not the most versatile wine at the table, although we've found that it works well with game (venison or wild boar) or as an accompaniment to a rich, blue-veined cheese. Or simply as a meal in itself.
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